Raspberry Mousse

Incredibly Light and Fluffy Raspberry Mousse

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For serving (optional): 


  1. Sprinkle the gelatin over the milk in a microwave-safe bowl.  
  2. Stir until the gelatin is fully incorporated and let sit for about 5 minutes.
  3. Microwave on high for 20 seconds or until the gelatin is dissolved and liquid. Set aside. 
  4. Add the raspberries and sugar to a blender and blend until smooth.
  5. Add the gelatin mixture and pulse to combine. 
  6. Set aside. 
  7. Place the heavy whipping cream in the bowl of a stand mixer fitted with a whisk attachment. 
  8. Beat on medium speed until soft peaks form. 
  9. Add the raspberry mixture and beat to combine.
  10. Divide between serving glasses. 
  11. Refrigerate for minimum 2 hours. 
  12. Decorate with raspberry coulis and fresh raspberries (if you wish) and serve.

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